July 20, 2015

Grilled Steaks with Ginger Hoisin Sauce

This month I was assigned to Jane's blog, The Heritage Cook. I was in foodie heaven looking through all of her recipes. Seriously, the list was so long and hard to narrow down! Her photos are beautiful, most of her recipes are gluten-free, and her writing style is so welcoming. The potato-loving side of me wanted to make her Fully Loaded Green Chile Potato Skins and her Creamy and Cheesy Potato Casserole. With me being a steak-loving girl, and my blog very much lacking in that area, I was also drawn to her steak recipes like her Grilled Steak Sandwiches with Portobello Mushrooms. It's no secret I am all about the grill during summertime. But ultimately I went her Grilled Steaks with Spicy Hoisin BBQ Sauce. I am obsessed with that Asian hoisin flavor and knew it would be a winner.

And it was! PJ loved the sauce, and he isn't a fan of soy sauce usually. I LOVED it! I'll be making it for sure for grilled chicken, pork, steak of course... pretty much everything! This steaknpotatoeskindagurl says this one's a keeper.*Note: Hoisin sauce can be found in most Asian aisles in the grocery store.

Allow steaks to set at room temperature for 15 minutes. Rub the steaks with olive oil and sprinkle with salt and pepper.Saute sliced onion with 2 tablespoons butter in a skillet until caramelized. Place steaks on a hot grill. Cook steaks for 5-6 minutes per side for medium. Brush with the Ginger Hoisin Sauce during the last few minutes of grilling, reserving additional sauce for dipping. Remove from the grill and let rest on a cutting board for at least 5 minutes. Serve steaks with the caramelized onions and Ginger Hoisin Sauce for dipping.

The minute I saw who had my blog I knew you'd have fun - we are a lot alike - I am a steak and potatoes kind of girl too! :-) Thanks for your kind words, I really appreciate them. I'm so glad you and your family enjoyed this steak - it is one of my favorites. I haven't made it in a while, and now you've got me obsessing about it again, LOL.

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